German Stollen (Makes 1 loaf)

This wonderful Christmas bread from the German tradition is equally delicious when served for morning brunch or with an evening cup of coffee.  This particular recipe produces an outstanding loaf of stollen.

1/4 cup lukewarm water (110-120 degrees)
1 package active dry yeast
3/4 cup milk
2 tablespoons butter or margarine
1/4 cup sugar
1 and 1/2 teaspoons salt
1 teaspoon grated lemon rind
2 and 3/4 cups flour (about)
1 egg, beaten
1/4 cup raisins
1/4 cup chopped citron
1/4 cup chopped candied cherries
2 tablespoons melted butter or margarine

Topping:
Confectioners' sugar Icing
1 tablespoon chopped walnuts

1. Measure lukewarm water in cup glass measurer.      Sprinkle yeast over water.  Let stand 5 minutes and     then stir until smooth.

2. Meanwhile, scald milk and place in large mixing bowl.      Add butter, sugar, salt and lemon rind.  Cool to     lukewarm.

3. Add yeast mixture, egg and 1 cup flour to milk     ingredients.  Beat thoroughly with electric mixer.

4. Add raisins, citron and cherries.  Add enough of
    the remaining 1 and 3/4 cups flour to make a soft     dough. Turn out on lightly floured board; knead in     remaining flour.  When smooth, place in greased bowl.

5. Cover; let rise until double.  Punch down.  Turn out on     board; cover with bowl; let rest 10 minutes.

6. Roll into an oval 3/4” thick.  Brush 1/2 of oval with     melted butter.  Fold over like a large Parkerhouse roll.      Do not press edges together.

7. Place on parchment-lined or greased baking sheet.      Cover.   Let rise until double in size.

8. Bake in preheated 350 degree oven about 30 minutes.

9. Make Confectioners’ Icing by beating together 1     tablespoon melted butter, 1 tablespoon fat free milk,     1/4 teaspoon vanilla and 3/4 cup confectioners' sugar.      Spread on cooled stolen.